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Akarahi[a] is a type of thick, circular, and deepcooking pot,[1] similar in shape to awok, from theIndian subcontinent. It is used inIndian,Nepalese,Sri Lankan,Pakistani,Bangladeshi,Afghan, andCaribbean cuisines. Traditionally press-formed frommild steel sheets or made ofwrought iron, akarahi resembles a wok with steeper sides. Today, they can be made ofstainless steel,copper, andnonstick surfaces, both round and flat-bottomed, or of traditional materials. The wordkarahi emanates fromkarah, a bigger version of karahi traditionally used in the subcontinent for boiling milk and producingthick cream.
Karahi orkadahi comes from thePrakrit wordkataha, which is mentioned in texts like theRamayana andSushruta Samhita, and derives fromSanskritkataha (meaning afrying pan,boiler,cauldron orsaucepan). A karahi-like vessel is first mentioned in theVedas asbharjanapatra.[2]
https://en.wikipedia.org/wiki/Gajar_ka_halwa
Akarahi serves for theshallow ordeep-frying of meat, potatoes, sweets, and snacks such assamosa and fish and also for Indianpapadams, but is most noted for the simmering ofstews,[3][4] which are often namedkarahi dishes after the utensil.
Stews prepared in akarahi includechicken, beef, mutton, goat and lamb.[5] Stews prepared withpaneer ortofu are becoming increasingly popular amongst vegetarians.
An invertedkarahiis used to cookrumali rotis.
Media related toKarahi at Wikimedia Commons